Filet Mignon In Mushroom Wine Sauce

1. 1

   In a nonstick frying pan, saute shallots and mushrooms in 1 tbsp butter for about 4 mins, til tender.

2. 2

   Add 1/2 cup of red wine and 3 fl. oz consomme. Simmer for about 5 minutes, stirring frequently.

3. 3

   Remove the mushrooms from sauce, set aside.

4. 4

   Boil sauce over high heat until reduced to 1/4 cup.

5. 5

   Combine sauce with mushrooms in bowl. Set aside.

6. 6

   Sprinkle filets with pepper to taste. Saute steaks in remaining 1 tbsp butter over medium heat, about 3 minutes per side for a 1-inch thick steak.

7. 7

   Reduce fire to medium-low heat; cook steaks until desired level of doneness, about 10-15 minutes for medium rare. Remove from pan, keep warm.

8. 8

   Add the rest of the red wine and beef consomme to the skillet. Bring to a boil. Boil for one minute.

9. 9

   Add mushroom/sauce mixture, add cornstarch & soy sauce, and the thyme. Boil one minute, stirring constantly, until thickened.

10. 10

    Place steaks on plate and pour sauce over. Garnish with fresh thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.